Pluck leaves of fenugreek and discard stems. Wash thoroughly 3 to 4 times in water and drain thoroughly.
Chop the leaves and rub some salt on them.
Heat 1 tbsp oil in fry pan. Add paneer and fry till lightly colored. Transfer to a plate.
In the same pan, saute the methi leaves till they are wilted and cooked well. Add little oil if required. Transfer the methi to a plate.
Wipe dry the pan and heat remaining oil in it.
Add cumin and fennel seeds. Stir.
Add onions and cook till they are softened and lightly colored.
Add ginger-garlic-chili paste and mix well.
Add tomatoes and cook till they are softened and mushy.
Add all dry masalas and cook well.
Add cashewnut paste and adjust salt to taste. Mix well and bring the sauce the sauce to a simmer.
Add methi, kasoori methi powder, and paneer. Mix well. Add cream and simmer for few minutes.
Add some water if thinner gravy is required.